Angel Pasta with Sun-dried Tomatoes

Years ago when Aunt Jeni and uncle Nate were coming to visit, I told my mom that I was worried about what to feed them because they were eating vegetarian at the time.  Mom saw this recipe in the paper and wrote it all down for me.  I can't remember if Jeni and Nate liked it but it's been one of our favorites ever since!  I would only use 1/2 lb. of angel pasta because it's tastier when there's more sauce.  Plus it makes a lot of pasta! The picture shows how much is left after five people have already eaten. I thought you might like to have this recipe written in Grandma's own hand. Enjoy!

PS. A scallion is a green onion.

Cream of Broccoli Soup

1 small onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

1/4 bell pepper, chopped

1 medium potato, chopped

1 large head of broccoli, chopped

6 C of chicken broth

1 Can evaporated milk

Cook all vegetables together with the chicken broth for 15- 20 minutes or until tender. Blend a small portion at a time, then put back in pan and add the milk.  Can serve with shredded cheese. 

Serves 4-6.

Rice Noodles with Almond Pesto

1/2 lb. flat rice noodles

1/4 C extra virgin olive oil

1/4 C fresh sage leaves

1/4 C almond butter

1 garlic clove, crushed

4 green onions, minced

Juice of 1/2 lemon

1/2 tsp. lemon zest

Pinch or two of crushed red pepper

1/2 C + 2 Tbs. freshly grated parmesan cheese

1/2 tsp.Salt

1/4 tsp. freshly ground pepper

Cook the noodles to al dente. Reserve 1/4 cup of the cooking water.

Fry the sage in 1/4 C olive oil. Then crumble in a paper towel.

In a bowl, combine sage, garlic, green onions, lemon zest, red pepper, 1/2 C parmesan cheese, olive oil (from the pan) and salt and pepper. Add noodles and sprinkle with 2 Tbs. parmesan cheese.  If the sauce  needs more moisture, add a little water from the pasta.

Serves 3-4.

Chili Relleno

Preheat to 350 degrees
6 canned whole green chilis
1 can evaporated milk
4 eggs
3 T flour
1 lb cheese (cheddar or cheddar and jack)
8 oz tomato sauce
Combine all ingredients except the tomato sauce about 1/4 of the cheese. Pour into a 9 X 13 glass casserole. Bake for 30 minutes. Pour tomato sauce over and sprinkle with the remaining cheese. Bake for 15 more minutes.

Chicken Broccoli

The night I made this recipe, Chris had a concert.  We ran out of time and had to eat it after the concert and when I took the picture, I forgot to change the shutter speed so the picture came out terribly!  But the recipe is still good.

Preheat oven to 325 degrees

3 C broccoli (cook in the microwave for about 7 minutes with a little water)

3 chicken breasts, boiled

2 cans of cream of chicken soup

1 cup mayo ( may substitute sour cream or greek yogurt for some)

2 C cheese
1/2 tsp curry
1/2 tsp paprika (to sprinkle on top)

Combine chicken and broccoli in a 9 x 13 glass casserole dish
Combine all other ingredients except the paprika and then pour over the broccoli and chicken. Sprinkle with paprika. Bake for 45 minutes, uncovered.  Serve over rice.